Pesto Sausage Rolls

Preheat your oven to 180°C/356°F.

Add a drizzle of olive oil to a frying pan. Dice the onion and add it to the pan with 1 tbsp of rosemary. Cook for 4 minutes until the onions are soft and translucent.

Pour the cooked onions into a large bowl. Squeeze out the meat from your sausages into the bowl and season with a pinch of salt, a good grind of pepper and add your pesto. Pat your mozzarella dry with kitchen roll to remove any excess liquid and tear the mozzarella into the bowl. Mix all the ingredients together and set aside.

Pastry time. Take your puff pastry and cut it in half longways. Spoon half of your sausage mixture onto the middle of your puff pastry to create a long sausage, leaving about 2cm around the edges.

Separate your eggs and beat the egg yolk (you can save the egg whites for an omelette to reduce waste). Brush the egg yolk over the edges of your puff pastry.

Fold one side of puff pastry over the sausage and seal the edges using a fork. Brush the top of the pastry with egg yolk and sprinkle with the remaining rosemary, the fennel seeds and a pinch of salt. Cut the sausage roll into 8 evenly sized smaller sausage rolls and repeat with the other half of your pastry.

Line a baking tray with baking paper and place the sausage rolls on top. Bake for 45 minutes and dig in! Enjoy!